Bosch HBL745AUC Use and Care Manual - Page 25
Convection Roast, Chart
UPC - 028851810159
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Oven Operations Bosch HBL7 / HBN7 Oven Use and Care Manual Convection Roast Chart Meat and Poultry - Uncovered Pan Beef: Standing Rib 3 to 6 lbs. 6 to 9 lbs. Boneless rib I to 4 lbs. Oven Temperature 325°F (163º C) 325°F (163º C) Sirloin, boneless Rump, eye 3 to 6 lbs. Tri-Tip Tenderloin I-1/2 to 3 lbs. Chicken: 3 to 5 lbs. Unstuffed Stuffed* Pieces 325°F (163º C) 425°F (219º C) 375°F (190º C) 350°F (177º C) 375°F (190º C) Rack Cook Time Probe Doneness Carving Temperature Temperature Minutes Per lb. 2 135°F(57ºC) Med Rare 145ºF (63ºC) 28 to 32 140°F(60ºC) Med 150°F (66º C) 160°F (71ºC) Well 170°F (77º C) 2 135°F (57ºC) Med Rare 145ºF (63ºC) 30 to 33 140°F (60ºC) Med 150°F (66º C) 160°F (71ºC) Well 170°F (77º C) 2 135°F (57ºC) Med Rare 145ºF (63ºC) 30 to 33 140°F (60ºC) Med 150°F (66º C) 160°F (71ºC) Well 170°F (77º C) 2 Total Time 135°F (57º C) Med Rare 145ºF (63ºC) 30 to 40 min. 140°F (60º C) Med 150°F (66ºC) 35 to 45 min. 160°F (71ºC) Well 170°F (77ºC) Minutes Per lb. Probe Locations 3 18 to 21 175ºF (79ºC) Thigh 175ºF (79ºC) 3 18 to 21 175ºF (79ºC) Thigh 165°F (74ºC) 3 Total Time 165ºF (74ºC) Breast 170ºF (77ºC) 60 minutes 175ºF (79ºC) Thigh 175ºF (79ºC) Cornish Game Hens Meatloaf I to 2 lbs. Lamb: Leg 4 to 8 lbs. Rack of Lamb 1 to 3 lbs. Pork: Loin 4 to 6 lbs. Shoulder 3 to 5 lbs. 350°F (177º C) 350°F (177º C) 325°F (163º C) 325°F (163º C) 325ºF (163º C) 325ºF (163º C) Total Time Breast and 2 60 to 90 minutes 180°F (82º C) thigh 180°F (82ºC) Total Time 2 60 to 75 minutes 170°F (77ºC) Well 170ºF (77º C) Minutes Per lb. Doneness 1 24 to 30 135°F (57ºC) Med Rare 145ºF (63ºC) 1 30 to 35 135°F (57ºC) Med Rare 145ºF (63ºC) Minutes Per lb. 2 32 to 35 155°F (68ºC) WeII 160ºF (71º C) 2 32 to 35 155°F (68ºC) WeII 160ºF (71º C) Turkey: Whole, 8 to 15 lbs. Unstuffed Stuffed* Whole 16 to 24 lbs. Unstuffed Stuffed* Breast, with bone 5 to 7 lbs. 325ºF (163º C) 300°F (149º C) 325°F (163º C) 300°F (149º C) 325°F (163º C) Minutes Per lb. Probe Locations 2 9 to 12 170ºF (77ºC) Thigh 175ºF (79ºC) 2 10 to 15 170ºF (77ºC) Thigh 175ºF (79ºC) I 7 to 11 170ºF (77ºC) Thigh 175ºF (79ºC) 1 10 to 12 170ºF (77ºC) Thigh 175ºF (79ºC) 2 16 to 21 165ºF (74º C) Breast 170ºF (77ºC) Veal: Loin (bone in) 2 to 4 lbs. 325°F (163º C) Minutes Per lb. Doneness 2 32 to 34 155°F (68ºC) WeII 160ºF (71º C) * The minimum safe temperature for stuffing in poultry is 165°F (74ºC) Page 23